If you have a craving for something that tastes like a perfect summer afternoon wrapped in a bite, this Blueberry Lemon Pie Bars Recipe is going to be your new best friend. With a buttery crumbly crust, a creamy tangy lemon filling bursting with real blueberries, these bars bring together just the right balance of sweet and tart. Every bite feels like sunshine and fresh-picked berries dancing on your tongue, making it an irresistible treat to share with friends or enjoy with a cozy tea time. Trust me, once you try these bars, they’ll become a staple in your dessert rotation.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to bring this stunning Blueberry Lemon Pie Bars Recipe to life. Each component plays its role in creating the perfect texture, flavor, and that charming golden color you’ll admire.
- 1 cup unsalted butter (melted): Gives the crust its rich, tender crumb and helps everything hold together perfectly.
- ½ cup granulated sugar: Adds just the right amount of sweetness to the crust without overpowering.
- 2 cups all-purpose flour: The foundation for the crust’s delicious structure and slight chewiness.
- 8 ounces cream cheese (softened): Creates a smooth, creamy filling that balances beautifully with the lemon and blueberry.
- 3 cups blueberries (fresh or frozen): Bursting with juicy flavor, these add natural sweetness and those pretty pops of purple-blue.
- 2 teaspoons vanilla extract: Adds warmth and depth to the filling’s flavor profile.
- ½ teaspoon salt: Enhances all the other flavors, keeping everything lively and balanced.
- Zest of one lemon: Brightens both crust and filling with its zesty citrus aroma and taste.
- 1 cup granulated sugar for filling: Sweetens the filling just enough to highlight the tartness of lemon and berries.
- 2 large eggs: Bind the filling together while adding richness and structure.
- 5 ounces yogurt or sour cream: Provides a subtle tang and makes the filling luxuriously creamy.
- 2 teaspoons fresh lemon juice: Amplifies the lemony zing for that unmistakable fresh flavor.
- ¼ teaspoon salt for filling: Balances sweetness and brightens flavors without being salty.
- ½ cup all-purpose flour for filling: Helps the filling set perfectly with a soft, luscious texture.
How to Make Blueberry Lemon Pie Bars Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350ºF (177ºC). Line an 8” x 8” or 9” x 9” baking pan with foil for easy removal later on—this little step will save you loads of frustration when it’s time to slice your bars evenly.
Step 2: Make the Crust
Mix melted butter, sugar, lemon zest, flour, and salt until the mixture becomes crumbly. This crumbly yet buttery base will form the sturdy foundation for your pie bars. Press it firmly into the bottom of your prepared pan to create an even, compact layer.
Step 3: Prepare the Luscious Filling
Beat the softened cream cheese and sugar until silky smooth—this is key for a creamy texture. Incorporate the eggs, yogurt or sour cream, lemon juice, flour, and salt until just combined. The final touch is folding in those juicy blueberries gently, so they remain whole and distributed throughout the filling.
Step 4: Bake to Perfection
Pour the filling over the crust in your pan and spread it gently and evenly. Bake for around 35 to 40 minutes until the filling is set but still slightly jiggly in the center—it will continue to firm up as it cools. Let the bars cool completely in the pan before lifting them out using the foil.
How to Serve Blueberry Lemon Pie Bars Recipe
Garnishes
For a finishing flourish, dust the bars with powdered sugar or zest a little extra lemon on top for a burst of brightness. Fresh blueberries scattered on each slice add a pretty, natural touch that invites you to dive right in.
Side Dishes
These bars pair beautifully with a homemade whipped cream or a scoop of vanilla ice cream for a decadent twist. If you want to keep it light, a cooling cup of chamomile or green tea complements the tartness and sweetness perfectly.
Creative Ways to Present
Try serving these bars on a colorful platter surrounded by fresh lemon slices and a sprinkle of mint leaves. For gatherings, cut bars into small bite-sized squares and arrange them with toothpicks for easy snacking at parties or picnics.
Make Ahead and Storage
Storing Leftovers
Keep your blueberry lemon pie bars fresh by storing them in an airtight container in the refrigerator. They’ll stay moist and flavorful for up to 5 days, making them a perfect make-ahead treat for busy weeknights or weekend guests.
Freezing
If you want to keep these bars longer, wrap them tightly in plastic wrap and aluminum foil before popping them in the freezer. Frozen bars will keep for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge.
Reheating
To warm these bars up, simply leave them at room temperature or heat them gently in a low oven (about 300ºF) for 5 to 10 minutes. This brings back that fresh-baked sensation without drying them out.
FAQs
Can I use frozen blueberries in the Blueberry Lemon Pie Bars Recipe?
Absolutely! Frozen blueberries work wonderfully and are often more convenient year-round. Just be sure to thaw and drain them lightly before folding into the filling to avoid excess moisture.
Is it okay to substitute sour cream with yogurt?
Yes, plain yogurt is a fantastic substitute for sour cream in this recipe and will provide a similar tangy creaminess. Greek yogurt works best for thickness, but regular yogurt will also do the trick.
How do I know when the pie bars are fully baked?
The filling should be mostly set with a slight gentle jiggle in the center when you gently shake the pan. The edges will be firmer and lightly golden. Keep in mind they firm more as they cool.
Can I double the recipe for a larger pan?
Yes, this recipe scales up nicely. Just use a larger pan, like a 9” x 13”, and increase baking time slightly, checking for doneness with the same visual cues described above.
What’s the best way to cut the bars cleanly?
For clean, neat slices, chill the bars in the fridge for at least an hour before cutting. Use a sharp knife and wipe it clean between cuts to avoid smearing the filling.
Final Thoughts
This Blueberry Lemon Pie Bars Recipe really is a gem—simple to make yet bursting with fresh, vibrant flavors that feel special every time. Whether you’re baking for a casual afternoon with friends or a festive celebration, these bars never fail to impress. Go ahead and try this recipe soon, and watch how fast it disappears from your kitchen!
Print
Blueberry Lemon Pie Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Lemon Pie Bars combine a buttery crumb crust with a creamy, tangy lemon-cream cheese filling studded with fresh blueberries, baked to perfection. They are perfect for a refreshing dessert or a sweet snack, offering a delightful balance of tart and sweet flavors in every bite.
Ingredients
Crust
- 1 cup unsalted butter (melted)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- Zest of one lemon
Filling
- 8 ounces cream cheese (softened)
- 1 cup granulated sugar
- 2 large eggs
- 5 ounces yogurt or sour cream
- 2 teaspoons fresh lemon juice
- ½ cup all-purpose flour
- ¼ teaspoon salt
- Zest of one lemon
- 3 cups blueberries (fresh or frozen)
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350ºF (177ºC) and line an 8” x 8” or 9” x 9” baking pan with foil to ensure easy removal of the bars after baking.
- Prepare the Crust: In a large bowl, combine the melted unsalted butter, ½ cup granulated sugar, lemon zest, 2 cups all-purpose flour, and ½ teaspoon salt. Mix until the mixture forms a crumbly texture. Press this mixture evenly into the bottom of the prepared baking pan, creating a firm base for the filling.
- Make the Filling: In a separate bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy. Add the 2 eggs, yogurt or sour cream, fresh lemon juice, ½ cup flour, ¼ teaspoon salt, lemon zest, and vanilla extract; mix thoroughly until well combined. Gently fold in the blueberries to evenly distribute them throughout the filling without breaking them.
- Assemble and Bake: Pour the prepared filling over the pressed crust in the baking pan, spreading it out evenly. Place the pan in the preheated oven and bake for approximately 35-40 minutes or until the filling is set and slightly firm to the touch.
- Cool and Serve: Remove the pie bars from the oven and allow them to cool completely in the pan. Once cooled, lift the bars out using the foil lining, cut into 12 squares, and serve.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in the filling.
- Line the pan with foil for easy removal and to prevent sticking.
- For a tangier flavor, increase the lemon zest slightly in the filling or crust.
- These bars are best served chilled or at room temperature.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
